Honey provides a very delicate flavor to traditional pumpkin pie. The generous filling cuts into attractive slices. Serve with frozen whipped topping or whipped cream, if desired.
Preparation Time
20 mins
Cooking Time
50 mins
Total Time
1 hr 10 mins
Recipe Instructions
Step 1
Heat oven to 400 degrees F.
Step 2
In medium bowl, mix flour and 1/4 teaspoon salt. With pastry blender or 2 knives, cut shortening into flour until texture is crumbly. Sprinkle 3 tablespoons of the almondmilk over mixture and mix with fork until mixture comes together in a ball. If necessary, sprinkle a little more almondmilk over the mixture.
Step 3
Sprinkle a little flour over a 12-inch square of waxed paper. Place ball of dough in center; pat into disc. Sprinkle with flour and top with another square of waxed paper. Roll very thinly into 12-inch circle. Remove top piece of waxed paper and turn crust upside down over a 9-inch deep-dish pie plate. Fit into pie plate and remove waxed paper. Crimp edges.
Step 4
To make the filling, beat the rest of the ingredients and remaining 1/2 teaspoon salt with electric mixer on low speed in a large bowl until well-mixed. Pour into crust.
Step 5
Bake 50 to 55 minutes or until knife inserted 1 inch from edge comes out clean. Cover edges of crust with strips of foil to keep from over-browning, if necessary. Cool completely, about 2 hours. Store in refrigerator.
Ingredients
4 eggs
1 ⅓ cups all-purpose flour
¾ cup honey
1 teaspoon pumpkin pie spice
1 (15 ounce) can pumpkin puree
½ cup vegetable shortening
¾ teaspoon salt, divided
3 tablespoons Almond Breeze Vanilla almondmilk, or more as needed
